Healthy Diabetic Recipes

From Eating Well Magazine
NUTRITION PROFILE: High Fiber | Low Sat Fat | Heart Healthy |
Diabetes Appropriate
A tagine is a slow-cooked Moroccan stew (traditionally served over
couscous)—but here it’s quicker and (dare we say it?) tastier,
thanks in large part to the bright spike of kumquats.
Makes 6 servings, about 1 1/3 cups each
ACTIVE TIME: 45 minutes
TOTAL TIME: 1 3/4 hours
EASE OF PREPARATION: Easy

1 Tbsp extra-virgin olive oil
2 onions, thinly sliced
4 cloves garlic, slivered
1 Tbsp minced fresh ginger
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From: Diabetic Living Diet Online
Servings: 16
Contains Wheat/Gluten
Contains Egg
Contains Red Meat
Diabetes-Friendly
Prep Time: 20 mins
Cook Time: 4 h
Total Time: 4 h 20 mins
Recipe Tip: Cook 8 to 10 hours (low), or 4 to 5 hours (high).

1 1/2 tsp garlic powder
1 1/2 tsp onion powder
1 1/2 tsp pepper, black ground
1 tsp celery salt
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Recipe Source:
The National Heart, Lung and Blood Institute (NHLBI).
Servings: 16
Contains Wheat/Gluten
Vegetarian
Heart-Healthy

1/4 cup oil, olive
1 clove garlic
1 1/3 cups onions
1 1/2 cups celery
6 oz tomato paste
1 Tbsp parsley, fresh
1 cup carrot(s)
1 cup beans, red kidney
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From Better Homes and Gardens
Prep: 30 minutes
Cook: 28 minutes

2 medium fennel bulbs with tops
1 Tbsp olive oil
1 small onion, finely chopped
3 cloves garlic, minced
1/2 tsp ground white pepper
1/2 cup Arborio or short-grain rice
1/2 cup quick-cooking barley
1/4 cup quinoa (well-rinsed) or quick-cooking brown rice
1 14-1/2oz can reduced-sodium chicken broth
1 cup water
1/4 cup dry white wine or water
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From www.lifescript.com and FoodFit
Serves: 4
Preparation time: 40 minutes

2 Tbsp pickled ginger, finely chopped
1 cucumber, peeled, seeded and sliced
1 red onion, julienned
1 lime
1 yellow bell pepper, stem removed, seeded and sliced
1 ounce enoki mushrooms, separated
1/4 cup pecans, toasted
1 oz shiitake mushrooms, stems removed and cut in half
2 Tbsp sake
1 ounce low-sodium soy sauce
1 carrot, peeled and sliced
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Easter Fudge - 10.5g Carbs, 2.3g Dietary Fiber, 0.4g Sugar
Diabetic
4 Servings

1 square unsweetened chocolate
1/4 cup evaporated milk
1/2 tsp vanilla
1 tsp artificial liquid sweetener
1 pkg vanilla or chocolate artificially sweetened pudding powder
8 tsp nuts, finely chopped (optional)

In the top of a double broiler melt the chocolate over
boiling water. Add the evaporated milk and mix well.
Cook for 2 to 3 minutes. Add the vanilla and sweetener.
Spread on small foil pan or plate. Refrigerate.
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If you can imagine beef noodle soup for breakfast, then you decidedly
want to try Pho, a Vietnamese dish.

Pho (pronounced "phir" in English) is influenced by the Chinese and French
cuisines, and was believed to have originally derived from a French soup, "pot
au feu",(pot on fire)which Wikipedia defines as a French beef stew. This is
usually a mixture of cuts of beef, vegetable, and spice.

Pho had its humble beginnings nearly 100 years ago, and at that time was
basically boiled beef, broth and noodles. It has since evolved into much more
than that. During the war in Viet Nam, when beef became scarce, a pork version
(pho lon) evolved.

3 medium unpeeled yellow onions (approx 1 pound)
4-inch piece unpeeled ginger (approx 4 ounces)
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From Everything Chocolate - Diabetic Recipes

1 packet unflavored gelatin
1 1/2 cups (375 ml) Skim milk
1/4 cup (50 ml) cocoa
1 Tbsp (15 ml) cornstarch
1 egg, separated
Artificial sweetener equivalent to 10 tsp (80 ml)
sugar (16 aspartame tablets, crushed)
1 tsp (5 ml) vanilla
1/4 cup (50 ml) instant skim milk powder
1/4 cup (50 ml) ice water
9 inch (1 L) baked Oatmeal Pie Crust (recipe below)

Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk
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From Better Homes and Gardens
6 servings
Prep: 20 minutes
Cook: 25 minutes

1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
2 Tbsp all-purpose flour
1 tsp chili powder
1 medium onion, chopped
1 clove garlic, minced
1 Tbsp cooking oil
1 28oz can diced tomatoes
1 14oz can chicken broth
1 medium potato, peeled and diced
1 cup frozen whole kernel corn
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From Better Homes and Gardens
Prep: 15 minutes
Cook: 15 minutes

1/2 cup uncooked quinoa, rinsed and drained
1 cup water
2 Roma tomatoes, seeded and finely chopped
1/2 cup shredded fresh spinach
1/3 cup finely chopped red onion
2 Tbsp lemon juice
2 Tbsp olive oil
1/2 tsp salt
Spinach leaves
2 ripe avocados, pitted, peeled, and sliced
1/3 cup crumbled feta cheese
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